{"id":2231,"date":"2018-06-05T18:11:00","date_gmt":"2018-06-05T16:11:00","guid":{"rendered":"https:\/\/gc.dotflorence.com\/everything-is-two-2\/"},"modified":"2025-10-03T11:43:06","modified_gmt":"2025-10-03T09:43:06","slug":"everything-is-two-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/everything-is-two-2\/","title":{"rendered":"EVERYTHING IS TWO"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/farina-e-semola-2.jpg\" alt=\"\" class=\"wp-image-3467\" width=\"374\" height=\"281\"\/><\/figure><\/div>\n\n\n\n<p class=\"has-text-align-center\">Two types of wheat: tender and durum<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/come-cuocere-il-riso-basmati-2.jpg\" alt=\"\" data-id=\"3468\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/come-cuocere-il-riso-basmati-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3468\" class=\"wp-image-3468\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_20180606_072100-1-3.jpg\" alt=\"\" data-id=\"3469\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_20180606_072100-1-3.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3469\" class=\"wp-image-3469\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Two types of rice: round grain and long grain<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/fusilli-al-pomodoro-piccante-2.jpg\" alt=\"\" data-id=\"3470\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/fusilli-al-pomodoro-piccante-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3470\" class=\"wp-image-3470\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/fusilli-alla-salsa-di-pomodoro-2.jpg\" alt=\"\" data-id=\"3471\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/fusilli-alla-salsa-di-pomodoro-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3471\" class=\"wp-image-3471\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Two main (basic) cooking method: starting with cold oil or hot oil<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/piripipapa-pere-e-formaggio-2.jpg\" alt=\"\" data-id=\"3472\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/piripipapa-pere-e-formaggio-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3472\" class=\"wp-image-3472\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/wong-tong-pere-formaggio-asparagi-2-2.jpg\" alt=\"\" data-id=\"3473\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/wong-tong-pere-formaggio-asparagi-2-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3473\" class=\"wp-image-3473\"\/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<p class=\"has-text-align-center\">Two main complex flavors: &#8220;flat&#8221; and&#8230;.&#8221;zigzag&#8221;<\/p>\n\n\n\n<p class=\"has-text-align-center\"><strong>I WANT TO BE TWO, TOO!!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Two types of wheat: tender and durum Two types of rice: round grain and long grain Two main (basic) cooking method: starting with cold oil or hot oil Two main complex flavors: &#8220;flat&#8221; and&#8230;.&#8221;zigzag&#8221; I WANT TO BE TWO, TOO!!<\/p>\n","protected":false},"author":1,"featured_media":2216,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-2231","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina-filosofia"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>EVERYTHING IS TWO - Gigliocooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gigliocooking.com\/it\/everything-is-two-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"EVERYTHING IS TWO\" \/>\n<meta property=\"og:description\" content=\"Two types of wheat: tender and durum Two types of rice: round grain and long grain Two main (basic) cooking method: starting with cold oil or hot oil Two main complex flavors: &#8220;flat&#8221; 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